Coconut Shrimp

Prep Time:
10 minutes
Cook Time:
8 minutes
6 servings

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1lb.large Texas Gulf Shrimp, peeled & deveined,

1/4c.Robert's Reserve Pineapple Coconut Mango Tequila Sauce,

2c.H-E-B Corn Flakes,

1/2c.sweetened, shredded coconut,

• non-stick cooking spray,


1Preheat oven to 400°F.

2In a small bowl, coat shrimp in pineapple coconut mango tequila sauce. Set aside.

3Pour corn flakes and shredded coconut into a food processor and pulse until mixture looks like breadcrumbs. Pour into wide shallow dish.

4Spray large cookie sheet lightly with non-stick cooking spray.

5Drain marinade from shrimp. Coat shrimp individually in coconut mixture, shake off excess and place on prepared pan in one layer. Bake 8 minutes and serve immediately.

Nutritional Information

Calories: 170, Total Fat: 4g, Saturated Fat: 2g, Sodium: 192mg, Carbohydrates: 17g, Dietary Fiber: 0g, Protein: 16g

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